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2010 Menu Download PDF Version
Set Menu - please select one dish from each course
Soup, main, tea and coffee $55.50 per person
Soup, main, dessert and coffee $70.50 per person
Entrée, main, tea and coffee $64.50 per person
Entrée, main, dessert, tea and coffee $79.50 per person
Main, dessert, tea and coffee $56.50 per person
Alternate Serve Menu - please select two dishes from each course
Surcharge (per person) soup $1.50, entrée $1.50, main $2.50, dessert, $1.50
Soup
Butternut Pumpkin Soup
basil gremolata, sour cream
Cauliflower Thermidor Velouté
poached chicken breast, parsley
Classical Prawn Bisque
truffle cream, chive lengths
Tomato & Garden Vegetable Broth
parmesan crouton
Cream of Stilton & Cabbage
Pea & Ham
golden sippets
Lamb & Barley Broth
vegetables, lamb shank & parsley
Seafood Laksa
coconut cream, seafood & fine egg noodle
Chicken & Sweet Corn Velouté
Entrée Cold
Chilled Confit Ocean Trout
asparagus mimosa, curry rémoulade, grape tomato
Ocean Prawns
Thai mango salad, scallop lemon & mint roll, palm sugar dressing
Eggplant Moussaka Press
burrata mozzarella, tomato & cardamom coulis, olive & mint salsa
Tuna Carpaccio
Asian coleslaw globe, nam jim dressing, panko crumb
Poached Salmon
shaved fennel, avocado & lemon tian, saffron vinaigrette, sauce vierge
Smoked Duck Breast
cauliflower panna cotta, blueberry Cumberland, pencil asparagus w hazelnut dressing
Entrée Hot
Buffalo Milk Ricotta Ravioli
buttered tomato, dressed roquette, gremolata peas
Sour Braised Beef Cheek
grilled artichoke & bell pepper gnocchi
Pan Seared Scallops
wrapped in black pig bacon, sweet corn timbale, salsa Verdi, gazpacho jelly, parmesan wafer
Chicken Tenderloins in Indian Spiced Crumb
pickled beetroot & citrus salad, dukkah yoghurt, chermoula dressing
Crab & Fennel Dumpling
fennel salad, salt & peppered crab w pickled watermelon, yuzu dressing
Tempura Battered Scallops
cucumber, ginger & black sesame dressing, XO sauce
Quail & Duck Liver Parfait Pie
home made crêpe, braised leek, duck confit - game jus
Chinese Five Spiced Barramundi
prawn wonton broth, fresh wombok cabbage
Pork Belly
soy & mustard glazed, pickled ginger salad, master stock
Sand Crab Lasagne
shellfish cream, baby spinach, confit tomato salsa
Main Courses
Baked Sugar Glazed Ham ‘Kasseler Style’
pommes Daupinoise, beurre noisette beans, pineapple chutney, jus
Grilled Barramundi
chilled Thai mango salad, char sui prawn roll, kaffir lime dressing
Confit Atlantic Salmon
corn & tarragon hash, seasoned asparagus, tomato beurre blanc
Pan Roasted Yearling Grain Fed Rib Fillet
salt cured trussed tomato, potato galette, horseradish jus, spinach purée
Oven Baked Pork Loin Cutlet
onion potato, apple & rhubarb tartlet, broad bean & pumpkin sage salad
Preserved Lemon Sous Vide of Chicken Supreme
celeriac mash, pink pepper & parsley boudin blanc, chicken bouillon, snow peas
Rosemary Salted Baked Lamb Rump
parmesan polenta, young broccoli, pepperonata
Slow Roasted Beef Tenderloin
sweet potato fondant, braised oxtail tortellini, English spinach, béarnaise sauce
Oven Baked Wild Barramundi Fillet
cajun spices, warm potato salad, watercress emulsion
Pan Seared Queensland Snapper Fillet
roast zucchini & broad bean citrus salad, porcini tortellini
Prosciutto Wrapped Roast Veal Tenderloin
truffle mash, osso bucco pasty, roast onion
Dessert
Chocolate Marquise
raspberry macaroon, raspberry coulis
Blackberry Meringue Pie
lemon mint sorbet, blackberry kirsch compote
Cinnamon Poached Apple & Brique Pastry Parcel
gingerbread gelato, double cream, streusel soil, drunken raisin anglaise
Champagne Stewed Peaches & Cream
lavender sorbet, lady finger biscuits
White Chocolate Baked Cheesecake
praline dust, blueberry compote, blueberry mousse
Lemongrass & Ginger Panna Cotta
Indonesian spice cake, mango ginger coulis, gingernut crumb
Vanilla Bean Crème Brûlée
sous vide strawberries, strawberry ice cream, almond biscotti
Pinot Poached Pear
filled w fig custard, honey anglaise, Muscat gelato
Cheese and Fresh Fruit Platters
chef’s selection of local cheeses, fresh & dried fruit, crackers
Something Special
Individual Cheese and Fresh Fruit Plates
chef’s selection of local cheeses, fresh & dried fruit, crackers.
$16.50 per person
Petits Fours
$5.25 per person
Nespresso Machine Coffee Available for small groups of up to 16 guests
$4.40 each
with Club Mints $5.00 each
(Please allow time for taking of orders and making of coffees)
* Coffee is included in the menu price for set / alternate menus, cost applicable for a la carte events
Cake Service Charge
Our Chef is happy to cut up your cake and serve with cream and coulis as dessert.
$4.50 per person
Beverage options
Beverages on Consumption
Please select the beverages which are to be served and the time period in which they will be offered to your guests. These drinks will be added to your account up to any specified limit
Cash Bar
Your guests will be responsible for paying for their own beverage consumption throughout your function. Please note beverage service will be slower than a package or consumption basis.
Cash bars incur a $5.50 per person surcharge
Beverage Packages
Cellar Master’s selection of Australian sparkling, white and red wines, heavy, gold and light local beers, orange juice, mineral water and soft drinks
1 hour $23.50 per person
2 hours $30.50 per person
3 hours $35.50 per person
4 hours $39.50 per person
5 hours $43.50 per person
Late Liquor Licence (Midnight - 1.00am)
$50 - three (3) months notice required, plus staff costs after 12 midnight
prices valid from January - December 2010
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